Fill a large stockpot with salted water and bring to a rolling boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes.

Use a colander to drain the pasta, then rinse under cold water for 20-30 seconds to cool it down.

Heat olive oil in a large sauté pan over medium-high heat. Add zucchini and broccoli, sauté for 3 minutes until slightly tender.

Add bell peppers, cherry tomatoes, garlic, and a sprinkle of salt and pepper. Cook for another 4-5 minutes until vegetables are tender.

In a large mixing bowl, combine cooled pasta with the sautéed vegetable mixture. Drizzle with vinaigrette and toss gently.

If desired, sprinkle with Parmesan cheese, toss again, and serve immediately or chill for an hour.